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6/28/12

Teotwawki Wife on Homemade Tortillas


Yum! These are so good! Your tip of the week comes from my TEOTWAWKI Wife--a delicious tortilla recipe that requires only basic staples and cook up fast--a great option for survival cooking.

In the Southwest, I could pick up a huge pack of cook-up tortilla's with no preservatives, and hardly any ingredients (just real ones, not gross chemicals) from the store no problem. Now that we've moved to the other side of the country, I'm finding that certain things aren't available. I can't stand store bought flour tortillas after having been spoiled with the delicious cook-up kind. We eat a lot of Mexican food in our home, so I needed a quick solution.

I found a pretty good recipe that tastes delicious, it's easy to make, and the tortilla's are pliable (you can actually fold them and they don't split). And it only uses simple, mostly food storage friendly ingredients!

What's great about this recipe is that it requires oil, which I always have on hand, as opposed to a tub of lard which most require. Though, with tortillas you really just need flour, a fat (oil, lard, shortening, butter), salt and a liquid. Depending on which fat you use the texture and flavor will be a little different.

My only problem with these were that they were on the thick side. I'm guessing it's the baking powder obviously. I think I may play around with it a bit.

Recipe:

2 cups all purpose flour
1 tsp salt
1 1/2 tsp baking powder
2 tsp vegetable or canola oil (I used canola. We never buy vegetable oil.)
3/4 warm milk (you can of course use reconstituted powdered milk)


Mix the flour, salt, baking powder and oil together in a medium size bowl. Slowly add the milk and mix together with your other hand. You're going to get really sticky hands--don't worry, you're doing it right. Take the sticky ball and knead for about 2 mins on a lightly floured surface. It should feel slightly firm and soft. 



Let the ball rest in the bowl for at least 20 mins covered with plastic wrap. I let mine rest for over a half over because I got busy. Pull the dough out and break into 8 even pieces. Roll the dough in the palm of your hand to make a small ball. Place the balls on a plate and cover with plastic wrap. Let the balls rest for more than 10 mins. 



Once they are done resting, roll out each piece of dough in the shape of a circle. Try and get the dough as thin as possible. Then place the newly formed tortilla on a skillet that has been heated over medium to medium high heat. They don't need to cook long, maybe 30 seconds a side. You can tell it's done because the bottom will have brown spots. The quick cook-up time means efficient use of fuel too--if it's after the zombies have risen and you're worried about conserving.



The finished tortilla--looks pretty good!


Recipe adapted from Homesick Texan.

9 comments :

  1. I use almost the same recipe (except in bigger quantities) and they come out great. Here's my recipe: Homemade Tortillas

    I make smaller balls (what I can pinch off in my hand if I pretend I have no fingers) and I let them rest for at least half an hour so they're good and relaxed. They still come out thicker than store-bought, but I don't think that's a liability. :-)

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    1. Thanks for the recipe! I will give it a try. :)

      -TEOTWAWKI Wife

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  2. Great! a new recipe! it´s quite rare to add milk to the mix, but, anyway, I will give it a try.

    I know a product that maybe it´s going to be on top of your prepper shelves, it´s called "Selecta" and it´s an instant formula mix to cook tortilla with the precise amount of traditional ingredients, only add water, knead a little bit and cook.

    I can manage the way to send you a couple of packages if you will. ;)

    I cook my own homemade tortillas with this product and let me tell you, it´s "bocatto di cardinale" brother!

    Just one thing, maybe useful. We use to press our tortillas to have an even cooking, you can use a kitchen towel for this, wrap it until you get a thick cloth, grab it like an iron. Ok, when you drop the tortilla over the hot skillet after a few seconds you´ll see the air bubbles coming up, then it´s time to flip it over, after a few seconds you will see the air bubbles coming up again, then it´s time to press the tortilla, begin pressing the outer perimeter, you will hear that it´s going to "squeal", keep pressing until you have done all the circumference, then press the center. It sounds complicated but it only takes a few seconds of hard pressing the tortilla. When you´re done with this side, turn it again and begin the press process all over again and then it´s ready to burritos man!

    Well, that´s it! thanks for sharing!

    http://ep.yimg.com/ca/I/mex-grocer_2217_5868197

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    1. I'm quite curious about the Selecta product. I'll keep an eye out for it. Also, interesting pressing tip.

      -TEOTWAWKI Wife

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  3. AnonymousJune 29, 2012

    Sounds good to me, those tortillas are great for camping out. All sorts of impromptu meals like 'desert pizza' (thin cut summer sausage, foil package of parmesaen cheese sprinkled on top - just roll up and eat) is a hit with us. Tortillas are especially nice with grilled food, just use the tortilla to pinch off the meat off grill, fold and eat - no utensils required. Good grazing!

    Thanks for the recipes, we like the thick tortillas.

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  4. Thanks - I will give this a try . I have had some success with masa tortillas, but I really prefer thick flour tortillas :)

    Obviously, not necessary if you have a rolling pin/broom stick, but, if you live near a Hispanic grocer store, you can pick up tortilla-presses for about 5 bucks, for when you are in a hurry. ( I once was amazed, watching 2 elderly Mexican ladies pulling dough and making tortillas with hand presses, so quickly that they had to take frequent breaks to let the rest of the line catch up)

    Maybe I'm not the only one with half a Tupperware tub full of vac-sealed dried Guajillo chiles :)

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  5. Well, the pressing or "ironing" tortillas tip works perfectly regardless of how thick or thin you want them, the only advantage this trick has is to cook tortillas in an even and faster way, not to make them flatter hehe! ;). There´s a lot of utensils to do this job, there´s metal cast irons or even wooden irons to press the tortilla. The towel works also fine when none of those are available.

    Also in mexican cuisine, there´s a term for massive flour tortillas, centimeter an half thick, they are called "gorditas" or "chubby" tortillas, which can be stuffed with any dish you can think of. Even that can be cooked by press or ironing process.

    Well, that´s it for the foreign cook encyclopedia, hehe! see you around! oh! by the way, sorry if I did not mention this earlier but, those tortillas you cooked look soooooooo delicious! yum yum!

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    Replies
    1. Ya, we've got a tortilla press on our short list!

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  6. They look like Taco Bell chalupa bread, which would be wonderful because I'd love to make homemade chalupas with my own 100% beef.

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